Don’t you know that feeling when you’re just hungry after work and don’t know what to make for dinner? It’s tempting to just order a pizza or other take-out, but really you’d like something good? Well, look no further. This is a recipe my mom once found somewhere and adapted it over the years, and it’s sooooo delicious! I’ve made this for guests, too, and people love it. Plus, it’s super simple to make! Just throw the ingredients together and pop it in the oven. It’s pan-fried chicken breasts in a creamy vermouth-tomato-sauce with thyme, but that was a bit too long to put in the title. Served over fresh tagliatelle, maybe with a green side salad - perfection.
Vermouth cream chicken
(for 3-4 portions)
3-4 chicken breasts (500g)
1 can chopped tomatoes
125ml Noilly Prat or other dry vermouth (not the Martini brand, it’s too sweet!)
250ml cream (I used low-fat Rama Cremefine)
1-2 tsp. dried thyme
Pre-heat the oven to 200 degrees celsius. Trim the chicken breasts and season with salt and pepper. Sear them in an oven-safe frying pan for 2-3 min on each side (they shouldn’t be cooked all the way through). Add the vermouth and the cream. Drain the chopped tomatoes in a strainer and stir them in. Add the thyme and transfer the pan into the oven. Bake for 35-40min. Serve over fresh tagliatelle.